If you've ever been to one of those all-you-can-eat steak houses, then I'm sure you're very familiar with those giant vats of dessert they put out on the dessert bar - usually some sort of chocolate and whipped cream cake, a pan of strawberry shortcake with yellow sponge cake, whipped cream and strawberries, and of course, banana cream pudding

Banana is available round the year and I wonder if this might be one reason why it is a preferred offering to the almighty – no Pooja would be held up due to unavailability of the banana – so pragmatic of our ancestors, if I may say

I got in the mood for banana bread the other day and as I had two near to rotting stage bananas, it worked out perfectly to try out a pretty simple recipe for it from my Williams-Sonoma Bride & Groom Cookbook

I have a lot of stock of bananas at home, at the beginning I want to make banana ice cream (I’ve made almond butter banana ice cream before) but the weather today is not hot enough to enjoy ice cream, so I decided to make banana smoothie

Vegan Banana Bread. Add bananas, soy milk and vanilla. The recipe is for banana bread, but I baked mine individually as muffins, so if you choose to do the same, be sure to reduce your baking time to approximately 25-30 minutes (for a dozen). 3 very ripe bananas, mashed well. 3 very ripe bananas, mashed well